Veggies, cheese and herbs flavor this unique loaf! Basic Wheat Bread Dough There are lots of variations on this basic white bread regarding the amount of water, sugar, salt and oil. I like this one because everything’s in “twos” except the flour, so it’s easy to carry in your head. 2¼ cups of warm water (100 to 110° F) 2 packages of active dry yeast 2 tablespoons brown sugar 2 teaspoons of salt 2 tablespoons of vegetable oil 2 cups whole wheat flour 3½ to 4 cups of bread f

Here's a short video that will help you to develop a consistent kneading technique, although it never hurts to have an experienced baker at your side while you are learning! Want to get some one on one instruction? Check out my programs and classes page. https://www.breadmonk.com/events-programs

Here's a quick and easy way to make a lovely braided loaf without having to roll out perfectly even ropes. You can use any kind of bread dough you like: basic white or wheat, multigrain, etc.

Multigrain Baking Mix and how to use it Although my mother had pancake mix and instant potatoes in the cupboard when I was growing up, I don’t recall her keeping Bisquick or Jiffy baking mix around. I must confess I have never used a baking mix until I was finishing up Baking Secrets from the Bread Monk and decided to include a recipe for a homemade version of a homemade “Bisquick-like-baking-mix”. Since then I’ve used it for pancakes and shortcake with excellent results.

I'm a great fan of baseball, and since Spring Training games have begun, I thought I'd share a page of bread recipes inspired by ballpark foods. Get Your Beer Here Bread 2 ½ cups all-purpose flour 2 tsp. seasoned salt 1 1/2 tsp. baking soda 2 tablespoons granulated sugar 1 (12 fluid ounce) can or bottle beer, room temperature. 1/2 cup shredded smoked Cheddar cheese ½ cup chopped pepperoni 1/4 cup butter, melted Preheat oven to 350 degrees F., and lightly grease a 9x5 inch

Par-bake a few crusts for the freezer! Par-Baked Crusts A par-baked crust is made with the same dough as the other pizzas in this book, although the more moist Italian-style dough tends to keep from drying out in the process. Sometimes I’ll make American-style dough with a little extra water and turn the whole batch into par-baked crusts. Since the crusts are essentially baked twice, a wet dough helps prevent an overly dry crust. Form the crust according to the directions a